Cod in Coconut Broth With Lemongrass and Ginger
1 tbsp canola oil 1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly Salt and pepper 4 garlic cloves, minced 1 tbsp grated fresh ginger 1 cup water 3 carrots, peeled and cut into 2-inch-long matchsticks 1 10-inch stalk lemon grass, tough outer leaves removed and bruised with back of knife 4 (4- to 6-ounce) skinless cod fillets, 1 to 1½ inches thick 1/3 cup canned coconut milk 1 tbsp lime juice, plus lime wedges for serving 1 tsp fish sauce 2 tbsp chopped dry-roasted peanuts 2 tbsp fresh cilantro leaves 1 serrano chile, stemmed and sliced thin Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add leek and ½ teaspoon salt and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Stir in garlic and ginger and cook uncovered until fragrant, about 30 seconds. Stir in water, carrots, and lemon grass and bring to simmer. Pat cod dry with paper towels and season with salt and pepper. Nestle fish into skillet and bring to simmer. Cover, reduce heat to low, and cook until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 8 to 12 minutes. Carefully transfer fish to individual shallow bowls. Discard lemon grass. Using slotted spoon, divide leeks and carrots evenly among bowls. Off heat, whisk coconut milk, lime juice, and fish sauce into broth and season with salt and pepper to taste. Ladle broth over fish. Sprinkle with peanuts, cilantro, and chile. Serve with lime wedges. Thai inspired dish can be paired an off dry Riesling, Pinot Gris, Grüner Veltliner, Gewürztraminer. I paired with Elena Walch Gewürztraminer. It was elegance with elegance – the flavors and aromatics of the Elena Walch Gewürztraminer 2019 Alto Adige DOC, Italy 🇮🇹 I am a huge fan of this producer. Her wines are elegant, feminine and oh so expressive. Beautiful, silky flavors of lychee, peach, melon, rose petal, honey, minerals, vanilla and ginger. A creamy texture, just the right amount of acid and a lingering finish.
Château La Chapelle-Despagnet 2015
Bordeaux is home to blends, be it red or white. The Right bank of Bordeaux is where Merlot and Cabernet Franc (my lover) equally shine together. The wines from this region are of greatness, elegance and complexity. Merlot gives red fruits (cherry), roundness (flesh) and supple quality where Cabernet Franc gives aromatic intensity, notes of violets, spice and herbaceous. Only red wines are made in this region St. Émilion is located on the right side of the Gironde estuary. The vineyards are smaller than estates on the left side. It’s a stunning medieval town UNESCO heritage site . Gentle rolling hills with a variety of soils due to geological twists and turns over centuries (limestone, gravel, chalk, clay and sand). FUN FACT: the Jurade, an 10th century was founded by the King John of England, to govern the region, protect and promote the quality of St Emilion wines, which is still done to this day. The classification of the region was established in 1954. They are revised every 10 years, is as follows from top to bottom: Premiers Grands Crus Classés, levels A & B, then Grands Grands Crus Classés. The Saint-Emilion Grand Cru appellation spreads on 9 communes. Château La Chapelle-Despagnet is a tiny family-run property created in the early 20th century. It is run by the very passionate Gagnaire brothers. Their wine production is almost a St. Emilion secret, until now. They put so much love, care and devotion into their vineyards as they do in their wines. The manual harvest the 20 year old vines. Maceration for 25 days with an ageing of 12 months in oak barrels, of which 33% of the barrels are new. Château La Chapelle-Despagnet 2015 Saint Emilion Grand Cru Pretty ruby color. Attractive intensity of ripe plum, cherry, graphite, violets and toasty tobacco The palate is pleasant, smooth and medium + body and acidity with slightly woody tannins, flavors of plum, blackberry, cherry, graphite, toasty tobacco, cocoa, violet, bell pepper and finishes on thyme anise and mint. Delicious Duck fat rosemary roasted potatoes with coriander aioli? Yes! Manchego stuffed pork loin? Yes! Filet mignon with cracked pepper sauce and sautéed Cremona mushrooms? Yes to all the above! The grippy tannins are smoothed out by the dishes fat content. The wine will sing you a French love song with these combos 😆l’amour toujours 🎶 🎶
Champagne Phillipponat
“Too much of anything is bad, but too much Champagne is just right.” – Mark Twain Champagne Phillipponnat, a 5 generation grower champagne producer winemaking family stand for 3 things – family, legacy and terroir. This family has a long lineage of winemakers, cellar masters and growers dating back nearly 600 years. Located in in Vallée de la Marne region of Champagne, their vineyards are found in the Grand Cru villages of Ay, Mareuil-Sur-Ay and Avenay and stored in the 18th century cellars in Chateau de Mareuil. They take conservation of the land seriously, for instance hoeing the soils by hand- can you imagine how long that would take, as well as horse ploughing as to not disrupt the centuries old soils too much and preserve the terroir true character. Charles, the current head of the family business, was born to make champagne – it’s in his blood and in his soul. Philipponnat’s wines are not only intense, they are fresher (due to using only first-pressings of Chardonnay). To add more depth and complexity, they use a type of Solera System for their reserve wines. They include a portion in the NV blends and then use that blend as a reserve wine for the following blend. To maximize their character of the wine even further, they age NV for 3 years on the lees and vintage cuvées spend 5 to 10 years on the lees. The iconic Clos des Goisses put Philipponnat on the map in the 1930s which became the region’s first important single-vineyard Champagne. Their portfolio ranges from the Clos des Goisses to the incredible Royale Réserve Brut NV (featured here today), a Non-Dosé, and Rosé. The Philipponnat Royale Réserve Brut Champagne is a blend of 65% Pinot Noir, 30% Chardonnay, 5% Pinot Meunier. The wine was aged on the lees for 3 years ( minimum requirement is 15 months). First press juice of mainly Grand and Premier Crus grapes from the heart of the Champagne wine-growing area. They use between 20-30% solera-aged reserve wines in this blend. Fun Fact: “The name of Royal Réserve goes back to the ancestors of the Philipponnat family, vineyard owners, wine-merchants and winemakers, suppliers to Louis XIV, magistrates and Royal Mayors of Ay.” This Brut champagne has a fine lively mousse, crisp refreshing acidity that’s seamlessly balanced with flavors of raspberry, red currant, lime, lemon peel, yellow apple, pear, peach, grass, hay, acacia, chalky, minerals, flint, almonds, cream, toast, forest floor, honey, wet stone and ends on delicious brioche and bread dough. The generous flavors linger for a long time. 🥂 It’s so pure, muscular yet elegant with bright bubbles. It’s delicious, complex and flavors just caress your mouth like a silk scarf around your neck. I truly enjoyed this seductively tantalizing champagne with a dear friend of mine – in my mind that is the best pairing that there. If you are feeling peckish, try a glass with warmed Camembert with cranberry compote, scallop chive tartare or roasted mussel with cream and chives.
Sikelè Rosso 2015 Terre Siciliane
“Play That Funky Music” “Uptown Funk” “Funkytown” “Renegades of Funk” “Da Funk” I could keep listing all the songs that have FUNK in their title. That’s what a lot of people equate wines that are made via spontaneous fermentation (indigenous yeasts) aka “funky.” Cantina Marilina has a very natural approach to winemaking – protect the ecosystem, use of natural fermentation and preserve the fruit and freshness. Oh what a wine they have created. Sikelè Rosso 2015 Terre Siciliane is 100% Nero d’Avola Pale ruby color with intense aromas and flavors of black cherry, plum, tobacco, earthy funk, balsamic, tomato leaf, licorice, oregano and chiles. Lively acid with soft sandy tannins and ends on a savory red fruit note It was delicious with prosciutto and black olive pizza but would also be amazing with a bacon BBQ burger or portobello and lentil stew with sage Or a cioppino (tomato based seafood & fish stew)
J.J. Vincent Cémant de Bourgogne Brut
Are you a fan of bubbly? Well, Crémant is a great alternative to champagne. There are 8 appellations in France where Crémant is produced. Slightly different rules by appellation. Crémant de Bourgogne is located just south of Champagne – SECRET WEAPON – they use similar grapes as Champagne for their sparkling wine as well as made in the traditional method, which means it is produced with a second fermentation like a classic champagne. This sparkler – J.J. Vincent Crémant de Bourgogne Brut comes from vineyards situated just south of Burgundy in Maconnais. J.J. Vincent produces a range of wines made with the same care and expertise as those made at the Vincent’s well-known and historical domaine Château Fuissé. Maison J.J. Vincent wines are both lovely and approachable wines that are ready to drink and a great introduction to the region. The soils are composed of limestone, clay and pebbles and are situated in the cooler areas. The grapes are hand-picked at the early stage of the harvest in order to preserve the mineral character and the acidity. This bubbly is 100% Chardonnay. Pale lemon color. Fresh aromas of lemon, pear, green apple, wet stone, cream, honeysuckle and brioche. It’s bright, fresh and crisp just like the spring air with lively bubbles. Dancing around with flavors of lemon, pear, apricot, apple, white peach, wet stone, chalk, honey, honeysuckle, butter, vanilla, cream, and brioche with a long finish. This is a great value wine. I enjoyed this bubbly with tahini lemon butter roasted cod which was perfection! The lemon freshness of the wine and the crisp acidity really balanced out the richness of the tahini butter. Crémant would also happily marry smoked salmon with chive cream, asian tuna tartare or mini smoked ham croquettes.
Two Range Red Blend
Can you smell what’s on the charcoal grill ? 🔥 No matter what temperature is outside or weather for that matter, we grill. 🇺🇸 Rutherford Ranch Two Range 2016 Napa Valley, CA is a Red Blend style of Merlot, Cabernet Sauvignon, pinot Noir and Petit Verdot. Imagine the best qualities of all of those varietals, grown in beautiful Napa Valley, aged in French oak = the end result is this full bodied, full of character wine. 🍷 Pretty ruby color with intense aromas of black cherry, raspberry, vanilla, bell pepper, cedar, and toasted oak. The subtle tannins paired with medium acidity balance out the ripe fruit flavors – black cherry, raspberry, black plum, red currant, bell pepper, chocolate, vanilla, cloves, pepper, tobacco , cedar, violets and cinnamon – this wine goes on and on. 🍷 There was no question this wine would be stellar with homemade BBQ sauce smoked chicken and pork chops. It would also be gorgeous with lamb tagine or dark chocolate soufflé.
Domaine Alliet Vielles Vignes Chinon
Father-son team Philippe and Pierre Alliet are the new generation of winemakers in Chinon. Located in small area of Cravant-les-Côteaux, this area produces some of the best Cabernet Franc in the Loire Valley thanks to the tuffeau limestone slopes and cooler climate. These winemakers are dedicated to lower yields, quality ripe fruit and optimal vineyard management. This Vieilles Vignes’ 2017 is from 60+ year-old vines that has been aged in cement to preserve its aromatics. The wine is a great balance between fruit and acidity. Rich ruby color. Refreshing medium bodied, soft grainy tannins and lively acidity. This wine explodes aromatics of raspberry, cherry, graphite, pepper, bell pepper, sage, red pepper flakes, tobacco leaf, dusty earth and finishes on a herbal mint note. Excellent wine due to its acidity level and body, I paired it with grilled turkey sage burgers 😋 you could also try black lentil vegetable stew or rustic tomato zucchini tart.
Recaredo Corpinnat
What is Corpinnat? Let’s be clear – it’s not “Cava.” It’s a small group of high quality sparkling wine producers that banded together and dared to be different. Corpinnat is a brand, not a region. However, its only made in the heart of the Penedès region in Sant Sadurni d’Anoia. Corpinnat is all about terroir and quality. Similar to what grower champagne producers do – artists in their zone. A craft that creates style and elegance in the bottle. They adhere to stricter standards which is why their wines are so good! Here’s what makes it a Corpinnat so special: – 100 % organic grapes, sustainable farming promoting environment conservation – All hand harvested – Lower yields – Indigenous varietals in the blend– Made in the traditional method– Grown, vinified on the premises of the winery– Longer ageing requirements (3 categories of minimum 18, 30 and 60 months) Recaredo Terres Brut Nature 2014 Corpinnat – Sant Sadurni D’Anoia is a blend of 58% Xarello, 42% Macabeu, 2% Paralleda was aged on the lees for 49 months. It’s a pale gold color with intense aromas of smoke, anise, white blossom, wet stone, green apple, lemon, toast and cream.The first sip of flavor explosion of smoke, anise, white blossom, mineral, green apple, pear, lemon, toast, cream, pastry, brioche, fennel and finishes in a fresh tarragon, herbal flavor. It has lively acidity paired with creamy bubbles. Stop what you are doing, pour a glass and enjoy with some Jamon Croquettes and smoked Marcona almonds to start. Pour a second glass and enjoy with Galician style grilled Pimentòn octopus, broiled garlic anise Argentina shrimp or swordfish in a saffron sauce
Benanti Carricante Etna Bianco
Carricante is the white varietal darling of Etna, Sicily. It loves to be left on its own in volcanic rich soils at high altitudes. It doesn’t like to share it’s toys in the sandbox but will play with others if it has to 😆 It can be found in Etna Bianco 100% Carricante or in blends with other varietals (Chardonnay or Minnella as an example). It’s the third most planted varietal in Sicily, mostly old vines that are more than 50 years old. It has depth, complexity and racy acidity that just zings. It’s often mistaken for a dry Riesling look alike but it’s lower alcohol and intense citrus & saline minerality finish are a few differentiating factors. Benanti Etna Bianco 2019 is 100% Carricante has zingy high acidity, creamy medium bodied texture, low alcohol and an intense mineral character with zippy lemony , grapefruit, green apple, orange blossom, flint, wet stone, chamomile and finishes on anise and salinity. I cannot wait to drink this wine in the heat of summer. What grows together goes together – fish and seafood all the way my friends : Grilled swordfish with grilled lemons and smoked capers, shrimp skewers with cherry tomatoes, zucchini and oregano or as I paired with amazing seared Salmon soft tacos with avocado crema, radish, cilantro and spinach slaw.
Mullineux Old Vine Chenin Blanc
South Africa is able to produce high quality wines even though it’s stinking hot- how do you ask? A few reasons – the Benguela Current from Antarctica provides brisk ocean breezes as well as cooler, high-elevation vineyard sites provides an evening ripening conditions and retention of acidity. Enter their signature white varietal, Chenin Blanc. Chenin Blanc (aka Steen in South Africa) is a chameleon grape varietal – it can can shine in every style from bone dry to unctuously sweet, oaked or unoaked, still or sparkling. It’s most striking quality is it’s searing, crescendo acidity that just hums in your mouth leaving you feeling oh so happy. Chenin Blanc is the darling of the Loire Valley BUT Fun Fact, South Africa has double the amount of acreage of Chenin Blanc planted than France. Mullineux a small, family-run boutique winery. They handcraft beautiful wines with the love and affection as they would treat another member of the family. Located in the rolling hills of Swartland, South Africa filled with ideal soils of granite and shale. Kloof Street Old Vine Chenin Blanc 2019, is from 40 years old average vines, sustainably farmed. They follow a less is more principal – the least amount of intervention to showcase the natural expression of the terroir and varietals, this wine is whole bunch pressed, naturally fermented in neutral oak barrels with minimal SO2 addition. Pale lemon color with fresh aromas of lemon, lime, orange blossom, pear, hay, honeysuckle, grapefruit and wet stone. Palate is well balanced with an energetic acidity that lovely amplifies the fresh cut lemon, lime, hay, honeysuckle, honey, pear, bruised apple, grapefruit, nectarine, wet stone, saline, ginger, minerals,m. It has a creamy texture yet lively refreshing at the same time. There was no question that this wine would sing fried cashews, smoked trout with coriander creme fraiche, chicken breasts stuffed with triple cream brie or grilled peppercorn crusted pork chop.